Puff pastry slices with plum compote and cinnamon mascarpone cream

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other on a floured work surface and allow to thaw. Drain the plums and collect the juice. Stir 4 tbsp. juice and starch until smooth. Bring the rest of the juice, vanillin sugar and 1 tsp.

2. 2

   cinnamon to the boil. Stir the starch into the boiling juice, bring to the boil, simmer for 2-3 minutes and fold in the plums. Cut 16 circles from the puff pastry with a round cookie cutter (8 cm Ø). Lay the remaining puff pastry on top of each other, roll out and cut out 8 more circles. Place the puff pastry on 2 baking trays lined with baking paper. Whisk the egg yolks and milk, spread the puff pastry thinly and sprinkle 1/2 teaspoon sugar on 12 circles evenly. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the puff pastry from the oven and let it cool down on a cake rack. Mix mascarpone, yoghurt, sugar and 1 tsp. cinnamon.

3. 3

   Whisk the egg yolks and milk, spread the puff pastry thinly and sprinkle 1/2 teaspoon sugar on 12 circles evenly. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the puff pastry from the oven and let it cool down on a cake rack. Mix mascarpone, yoghurt, sugar and 1 tsp. cinnamon. Pour cream into a piping bag with a small star-shaped spout and chill. Spread plum compote and mascarpone cream over the 12 puff pastry circles without sugar, place the remaining puff pastry circles on top and serve immediately.

4. 4

   Waiting time approx. 15 minutes